Lemon Chess Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 1/4 cup unsalted butter
• 1 1/2 cups sugar
• 3 eggs
• 1 tablespoon cornmeal
• Juice of 1 1/2 lemons

1. Preheat the oven to 350F.
2. Line a 9-inch pie plate with the rolled-out crust.
3. For a crispier crust, consider parbaking.
4. Melt butter in a saucepan over medium heat, then remove from the heat and stir in the sugar.
5. Beat in the eggs, then stir in the cornmeal, and then the lemon juice.
6. Pour the filling into the crust.
7. Bake for 35 to 45 minutes, until the filling is a deep golden brown.
8. Cool on a wire rack for 1 hour before slicing.

pie pastry, unsalted butter, sugar, eggs, cornmeal, lemons

Taken from www.epicurious.com/recipes/food/views/lemon-chess-pie-390115 (may not work)